Kathy Powers

Courtesy of Kathy Powers: Kathy Powers, the Executive Producer, Director and Host of Hey Kids! Lets Cook, is an award-winning educator, innovative chef, and advocate for kids nutrition. Chosen as Middle School Educator of the Year in 2003 out of over 500 middle school teachers, her tremendous teaching experience as well as her engaging, energetic approach to the subject has personally helped over 8,000 children to learn to love cooking. Kathy earned her Bachelor of Science degree and Teaching Credential from California State Polytechnic University, San Luis Obispo. Most recently she earned her Master of Arts in Reading and Language Arts and her Reading Specialist Credential from California State University, Fresno.

The recipes Kathy teaches show that cooking can be healthy, nutritious, and mouth-watering. Kathy’s dedication to food and nutrition education and her careful observations of the food industry have resulted in this exciting, award-winning series. By bringing her teaching program to television, Kathy can offer many more children the opportunity to successfully cook for themselves, receive valuable instruction on nutrition, and keep them coming back for (healthy!) seconds.

Hey Kids! Let’s Cook is a refreshing and innovative cooking show based on nutrition – created just for kids and teens. The series helps children and teens develop valuable cooking skills, while demonstrating how to make easy, irresistible, delicious recipes. Kids love the entertaining format that includes field trips and meeting entertaining new characters like Farrah on Manners and Emma. Parents and educators love the nutrition education, living skills, and core-curriculum integrated into each episode. Hey Kids, Let’s Cook! was created just for “chewers just like you!”

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f